Healthy eating doesn’t have to be a set of rules about what to eat and what not to. Healthy eating is not about dieting and deprivation. To me it’s more about the ability to make the right choices as well as exercise a good measure of self control. We try to eat lots of fruits and vegetables, choose as many organic ingredients as possible and learn how to identify GMO produce. While our diet consists a lot of the good stuff there are times when we give in to the bad. And that’s ok.
Saturday night the family was over for a down and dirty roll up your sleeves type of meal. We made home made Margaritas and Hot N Juicy style shrimp boil. For those of you who have never been to Hot n Juicy, they serve bagged seafood swimming in tons of buttery seasoning made spicy to your licking. I can’t explain how good it is. It’s just is. I’ve mastered the seasoning and it’s now become a once a month thing for the family get together. My dad can sit there all night, just peel the shrimp and enjoy sucking the sauce out them. The six of us ate 8 lbs of shrimp and we’re not sorry. I’ll be good again tomorrow.
Saturday was a beautiful 65 degree day and a glimpse into what Spring is going to bring, but today the cold is back. It’s going to rain most of the week with a possibility of snow on Tuesday. So I made this delicious stew to warm up a bit. I love stews no matter the time of the year.
I made baked tortilla chips as well. Simply cut corn tortillas into eights, lay on a baking sheet, drizzle with olive oil and season with salt. Bake at 350 degrees until golden.
The toppings are all up to you. Use whatever you like, avocado, radish, cabbage, red onions. All fantastic! I made crispy chorizo bits for an even more flavor.
This stew is great the day it’s made and even better the day after. It freezes well too.
- 2 lbs pork shoulder, cubed into 1 inch pieces
- 1 red onion, diced
- 1 poblano pepper, diced
- 1 garlic clove, minced
- 1 can light beer
- 2 14 oz cans hominy, drained and rinsed
- 3 cups water
- 1 chicken bouillon
- 2 whole pickled jalapeños plus the juice, fine chop
- 1 tbsp cumin
- salt and pepper to taste
- cayenne pepper (optional)
- olive oil
- toppings of your choice
- Heat olive oil in a heavy soup pot or a Dutch oven.
- Season pork with salt and pepper. Working in batches, brown pork. (Don't overcrowd the pot, you'll end up steaming the meat instead of browning it) Remove to a bowl.
- To the same pot add diced onion, garlic and poblano pepper. Cook about 5 minutes.
- Add the beer, deglaze the pot and add the rest of the ingredients.
- Bring to a boil then reduce heat to simmer. Cook about 1 hour until pork is tender. Season with salt and cayenne to your liking.